Roasted Potato Salad Recipe

5 12 15
Roasted Potato Salad Recipe
Roasted Potato Salad Recipe photo by Taste of Home
Publisher Photo

Roasted Potato Salad Recipe

Read Reviews
5 12 15
Publisher Photo
I pack this delicious potato salad in a cooler to dish up cold at picnics, or transfer it to a slow cooker to serve warm for church potlucks. —Terri Adams, Kansas City, Kansas
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 6 cups water
  • 1/2 pound fresh green beans, cut into 1-1/2-inch pieces
  • 1 large whole garlic bulb
  • 2 pounds small red potatoes, quartered
  • 1/4 cup chicken broth
  • 2 medium sweet red peppers, cut into large chunks
  • 2 green onions, sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt

Directions

In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry.
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15-in. x 10-in. x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened.
Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes.
Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold. Yield: 9 servings.
Originally published as Roasted Potato Salad in Taste of Home April/May 2004, p21

Nutritional Facts

3/4 cup: 124 calories, 3g fat (1g saturated fat), 0 cholesterol, 167mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 6 cups water
  • 1/2 pound fresh green beans, cut into 1-1/2-inch pieces
  • 1 large whole garlic bulb
  • 2 pounds small red potatoes, quartered
  • 1/4 cup chicken broth
  • 2 medium sweet red peppers, cut into large chunks
  • 2 green onions, sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  1. In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water; drain and pat dry.
  2. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place cut side up in a greased 15-in. x 10-in. x 1-in. baking pan. Add potatoes; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened.
  3. Remove garlic; set aside. Add the red peppers, onions and reserved beans to the pan. Bake 30-35 minutes longer or until tender. Cool for 10-15 minutes.
  4. Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold. Yield: 9 servings.
Originally published as Roasted Potato Salad in Taste of Home April/May 2004, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
juicyfruit007 User ID: 1404522 265201
Reviewed Apr. 26, 2017

"This was really good! Greater than the sum of its parts, if you know what I mean."

MY REVIEW
justmbeth User ID: 1196484 220640
Reviewed Feb. 16, 2015

"Wonderful! I was asked not to wait until I make this again. I was worried it was a bit dry while roasting since the broth evaporated in no time but it all worked out well."

MY REVIEW
gooch621 User ID: 7069389 145705
Reviewed Oct. 4, 2014

"Good flavor, not pretty. I'll use white balsamic next time for better presentation."

MY REVIEW
gingerriss User ID: 4959883 91877
Reviewed Apr. 2, 2012

"I didnt like it but my husband did."

MY REVIEW
Vikkigo User ID: 2054414 138835
Reviewed Oct. 29, 2011

"Awesome salad hot or cold!! I served it cold for my son's birthday party and everyone loved it! Then served it hot for my Aunt's bridal shower and was asked for the recipe several times!!!"

MY REVIEW
scrapo User ID: 2908723 91873
Reviewed Jun. 27, 2011

"Great! I wasn't too sure how I would like it not being the biggest balsami vinegar fan, but it was excellent. We like it cold!"

MY REVIEW
katelyn3 User ID: 1234119 57158
Reviewed Oct. 2, 2010

"My family thought this was excellent and that I should definitely make it again."

MY REVIEW
hapronk User ID: 1902087 57803
Reviewed Jul. 24, 2010

"One of our summer favorites! I like it best at room temperature."

MY REVIEW
Bernice5 User ID: 4542596 131616
Reviewed Jun. 25, 2010

"Loved the blended flavors, it really was a hit with my picky family!"

MY REVIEW
pomlady User ID: 147395 67873
Reviewed Jun. 3, 2010

"Have new potatoes from our gardenas well as green and yellow beans, and a son who doesn't eat Mayo. Wanted a poato salad that he would eat. He loved it and so did my husbnd. Will make again. It is a keeper."

Loading Image